With a bold flavor as big as the West, this spin on classic Mexican favorite is a winner. Caramelized onions and slices of steak mingle with barbecue sauce and cheese to create an amazing combination of tastes.
Western Quesadilla
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
With a bold flavor as big as the West, this spin on classic Mexican favorite is a winner. Caramelized onions and slices of steak mingle with barbecue sauce and cheese to create an amazing combination of tastes.
Course:
Appetizer, Main Course
Cuisine:
Mexican, Southwestern
Servings: 4
Ingredients
- 1 large onion sliced
- 8 ounces steak cooked and sliced
- 3/4 cup queso fresco cheese shredded
- 1/4 cup cheddar cheese shredded
- 3 Tablespoons barbecue sauce
- diced jalapeno optional
- 4 flour tortillas
- taco sauce
Method
-
Heat a large non-stick skillet over medium high heat.
-
Add about 1 tablespoon of vegetable oil. When oil begins to shimmer add onion and cook until tender and onion begins to brown, about 8 minutes.
-
Add sliced steak, stir and cook for a few minutes until steak is hot.
-
Add barbecue sauce and stir to coat.
-
Spread some taco sauce on the flour tortillas.
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Divide the steak and onion mixture evenly over half of the tortilla, followed by the cheese. Top with the remaining tortilla.
-
Heat a second skillet over medium high heat.
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When hot, place the quesadilla in the skillet to toast, turning only once.
-
Remove from heat and allow to stand for a few minutes before cutting.
Serve
-
Serve with diced jalapeno, sour cream, guacamole, or any of your favorite toppings.
Cooks Notes
I used a left over steak from the night before to make this dish. This recipe makes 2 large quesadilla’s or about 4 servings. Add as much or as little of anything you like to make it your way.